Easy brownie hacks to make box brownies better.
Sometimes baking demands a need for speed — and that’s where a good brownie box mix comes in. Here are tips and hacks for making a box brownie taste better, from which is the best brownie mix to bonus ingredients. Hack a box brownie mix into the best brownies ever.
Fudgy Ghirardelli brownies made better with secret ingredients.
How to Make Box Brownie Mix Taste Better
As a classically-trained pastry chef, this should be a recipe for decadent scratch brownies made with the finest cocoa powder and chocolate. This is not that article. This is about how to save time and hack a boxed brownie mix to make those brownies taste even better. Homemade, even.
Good brownies taste fudgy and rich, with that nice crackled skin on top and ever-so-slightly crisp around the edge pieces. Great brownies have all that, plus a deep chocolate flavor and maybe some texture from chocolate chips and some walnuts.
Here’s how to get a better-tasting brownie out of the best brownie mix.
Hack your way to better box brownie mix by starting with the best brownie mix.
There is only so much lipstick you can put on a chocolate box brownie pig, so to speak. So the first step is to start with the best brownie mix.
What is the best box brownie brand?
The best box brownie mix is Ghirardelli. I recommend either Ghirardelli’s Double Chocolate or Chocolate Supreme brownie mixes. Both are excellent.
Do not just take my word for it. Multiple sources, including Cook’s Illustrated and The Kitchn, agree that this brand is by far the best. (F.Y.I.: Duncan Hines gets a big thumbs-down.)
Step Two to Hack a Box Brownie Mix: Add Secret Ingredients
Every pastry chef knows that certain “secret” ingredients heighten certain flavors, and may not be listed in a recipe’s ingredients. Fresh lemon juice, for example, heightens and brightens the flavors of fruit in fruit desserts and sweets, like pies, tarts, jams, and preserves.
The best ingredients to add flavor to box brownies are:
- Vanilla extract
- Expresso powder
- An extra egg yolk
For brownie purposes, as with chocolate in general, the best secret ingredient is coffee. Instant espresso powder, to be exact. Just as lemon juice brightens fruit, coffee adds flavor and depth to chocolate. After a bit of taste testing, I prefer Medaglia D’Oro, an Italian brand that is widely available.
The other secret ingredient is pure vanilla extract. The sweet aroma adds an extra layer of depth to the chocolate flavor.
Finally, adding an extra egg yolk to the brownie mix will make the brownies over-the-top fudgy and rich.
Step Three: Know which extra ingredients to add to the brownie mix
Finally, kick the brownies up with added bonus ingredients for an extra-decadent, homemade-y dessert. Here are some ideas:
- Add a teaspoon of instant espresso powder to amp up the chocolate flavor
- Swirl in dollops of peanut butter
- Add an extra egg yolk to make the brownies a little richer
- Add 1/2 cup chocolate chips
- Add 1/2 cup chopped walnuts
- Add 1/2 cup peppermint pieces
- Add a large handful of mini pretzels. Don’t chop or break them up. Stirring them into the brownie batter and later, cutting the brownies, will break them up just enough.
Step Four to the Best Box Brownie Mix: Lie.
No one needs to know that you hacked a boxed brownie mix into such a delicious “homemade” brownie dessert. Because you added so many great additional ingredients — not to mention your own egg and oil as directed by the box — your brownies officially have been transformed into homemade.
The way I see it, Ghirardelli merely premixed the dry ingredients (sugar, flour, cocoa, leavening) for you, like the personal baking assistant you deserve. Enjoy.
What is your best box brownie mix of choice? Share in the comments.
Love these brownie basics? You’ll also like:
How to Make Box Brownie Mix Better: Easy Baking Hacks
Ingredients
- 1 box Ghirardelli brownie mix of choice
- 1 egg, or per box ingredients
- 1/3 cup canola or vegetable oil, or per box directions
- 1/4 cup water, or per box directions
- 1 teaspoon instant espresso powder
- 2 teaspoons pure vanilla extract
- pinch kosher salt
- 3/4 cup chopped walnuts, optional
- 1 cup chocolate chips, optional (Add if the mix does not already have them. I like Hershey's Special Dark chocolate chips.)
Instructions
- Preheat the oven to 325°F, or whatever is on the box, and grease or line your baking dish. I use an 8" x 8" square brownie pan.
- In a medium-sized mixing bowl, whisk together the oil, water, egg, vanilla, and espresso powder. Don't worry if the espresso powder forms blobs. Just keep whisking a little more and it will all dissolve.
- Add the dry brownie mix to the liquid, along with a pinch of salt. Add the nuts and chocolate chips, if using. Stir just until fully combined. Small lumps in the batter are ok.
- Bake according to the package directions. Let cool before cutting and serving, either plain or garnished with berries, whipped cream, ice cream, or powdered sugar.PRO TIP: Brownies are very sticky when cut. To get nice, clean edges, slice through the brownies, then pull the knife toward you to remove it, instead of lifting it out of the brownies. Then wipe the blade down with a warm, wet paper towel between cuts.
https://www.ghirardelli.com/chocolate/all-chocolate/ghirardelli-baking-mixes/dark-chocolate-60-cacao-baking-chips-%2812-ct—10-oz-ea%29-61274cs Use these baking chips!
Oh I so do this! Same mix same Italian instant coffee ! Compliments all the time!
But best of all I frost with chocolate ganache! Just same brand dark chocolate chips stirred into heated heavy cream and dash vanilla! Stunning!,
Hah! Isn’t it a great little trick? And WOW about the chocolate ganache. That sounds amazing. I am going to try that next time. Thanks!
I use the Ghiradelli box mix all the time but have never though to doctor it up. Love these ideas. I’m also all about the ganache that the reader above mentioned. Very decadent 🙂
I did all of your tricks and they definitely tasted like the best brownies I have ever had! I love the espresso powder. Can I do this with other chocolate desserts?
Over the top decadent. I am converted. I already used Ghirardelli because I think I read in Cook’s Illustrated or something that it was their favorite, but I added the vanilla, salt, and espresso powder and it really tasted just…more. Excellent trick.
All the thumbs up. Small changed, but noticeably better. Everyone at the little gathering I went to was RAVING and I told them they were homemade! 🙂
Love this!
I used to buy a different brand but Ghirardelli is definitely better and I did add the espresso and vanilla. My family thought I was some kind of rock star for making these!
Would I be able to add Grand Marnier to Marnier to Bronie Mix instead of water?
Haha sounds like I’ve been hitting the Grand Marnier bottle,sorry distracted,it should have read,may I add Grand Marnier to Ghirardelli Brownie mix ,instead of water??
Hi, Sandra! No worries!! Hah. And in any event, who doesn’t need to hit the Grand Marnier this year? I LOVE the idea of a boozy brownie. I think a full 1:1 substitution would work if you want a noticeable flavor (in this case, 1/4 cup water with grand marnier). Also, add one extra tablespoon water. Alcohol will evaporate more than water while baking. I’d start with a little less, maybe 1/8 cup, and go from there, if you wanted something more subtle. Cassis and framboise would work well, too. Keep me posted!
Hi! If I want to swirl in peanut butter like you mention – assuming that happens before they get baked? Any other tips for adding peanut butter or chopped up Reese’s cups?
Hi! Yes; add the peanut butter to the batter. Pour the brownie batter into the pan, then dot with small dollops of peanut butter. Use a butter knife to swirl the peanut butter around a bit. For chopped Reese’s cups, I would fold those into the batter itself as a last step before pouring it into the brownie pan. Yum!!
Added the espresso powder, vanilla extract, and some walnuts and people thought they were the best brownies they’ve ever had. Hee hee!!!!
thanks for all of this good info. I switched to Ghirardelli mix and did the vanilla and espresso powder and it was a significant step up.
Hi,I definitely agree ,coffee enhances the flavor of chocolate..but I’m curious to try medjool dates to give them a caramel-y flavor,… not sure how…,soak them ,dice them ? Any insight? Thanks!
Hi, Sherri!
THat’s a cool idea! Dates are fairly soft so you probably don’t need to soak them very long, but chop them into the size of walnut pieces and add.
Thank you very much!
Try substituting the oil for coconut oil abd adding vanilla bean paste – delicious
Hi, I don’t have expresso powder but could I still use instant coffee? Or will it mess up my borwnies!!
Yes! That will work just fine. Should be great! (And I am sorry for the delayed response on this.)
The secret to cutting brownies is to use a cheap plastic knife, it truly does work every time! Thanks for the brownie tips, can’t wait for them to come out of the oven!!
Hope they turned out great! (And don’t you love how brownies make the whole kitchen smell soooo good?)
My mix has chocolate chips in it already. I was thinking of sifting them out and using them for a ganache frosting. It doesn’t seem like it would affect the basic recipe, but what do you thinK? Would frosting be too much of a good thing?
Hi! Hmm…I don’t think frosting would be too much on brownies at all! I wonder if the amount of chips in the recipe would be enough to make a ganache, though. Plus, you’d have to make sure there was no mix powder stuck on the chips or else it might be grainy. I tend to think it would be best to bake them as chocolate chip brownies, and make a separate frosting, be it ganache, vanilla, or (yum) mint. I’d love to know what you end up doing!
I’m trying to do the lying part. People are familiar with the Ghirardelli mix with the chocolate chops around here, so I thought I’d take them out and maybe substitute the walnuts. Good point about the dry ingredients sticking to the chips, so for a ganache I’d have to use some new ones. I’ll let you know how it turns out.
Please do! I look forward to hearing.
Hi, my delivery from Amazone arrived today, eager to make, can I add ground almonds as well as chopped walnuts? Also I have a vanilla pod can I use a whole one with one packet? Thank you
Hi, there! I would use chopped or chunky almonds, but not ground almonds. Ground almonds almost act as flour, and can change the texture and moisture level of the finished brownie. And by all means! Scrape that delicious vanilla bean and add it if you like! Since whole vanilla bean is a little pricey, you may want to save it for a vanilla baked good where the vanilla flavor won’t be obscured at all by the chocolate flavor, but you can certainly use it in the brownies. Happy baking!
I typically do all of the above (as a box mix enhancement) minus the salt. U can b sure I will add that next time. Never thought to do so. New subscriber. Loving this food blog. Once Upon a Chef sent me over.
Thank you so much, and welcome, Sydney! I’m so happy you’re here, and hope you keep enjoying it.
I would like to add mini marshmallows. Does this work with this recipe? If so what is the recommended amount.Thank you!
I love this idea! I’ve never tried mini-marshmallows in brownies, but it should work–with a caveat. I would not fold them into the batter. Mini-marshmallows tend to melt and dissolve when baked into things. You’d want to ensure that they stay visible, so I would probably bake the brownies, and then about 5 minutes before they’re done, sprinkle the top with mini-marshmallows (and maybe some chocolate chips for good measure?), and then finish baking. You should have a gooey marshmallow fluff topping. Yum!!
May I substitute milk or buttermilk for the water? What do you think? Thank you!
Hello! You can easily substitute milk. Buttermilk can be a little tricky, though, because the acid can affect the leavening of the brownie and the color of the cocoa. Happy baking!
Hi can i use 2 boxes and just double the ingredients?
Hello and yes! The recipe will double easily. The baking time will increase, though, so keep an eye on the oven.
I have added cold left over coffeee to my brownie mix for years
I substitute the coffee for the water
Now the secret is out and I am less famous!!
When I make them in Colorado I follow the high altitude directions on the box.
I also use coconut oil instead of canola oil.
I hope none of my friends read this post!!
Hahah! This is such a great idea! I love this way of infusing the coffee flavor into the brownies. What a good trick! Thanks for sharing.
I’m wondering if substituting mashed banana in place of the pil would work. I’ve read that this can work with some boxed cake mixes but not it will work with these brownies.
That is a very interesting idea. I know that mashed banana is a common substitute for oil. However, I do worry about decreasing the fat content so much that you might lose some of the fudgy-ness. My instinct says to substitute 50% of the oil with banana, but you could always try 100% and see what happens!
I am planning to mail a batch to my mom and my in-laws for Valentine’s Day and expect it will be 3 days before they are delivered. Do you have any recommendations to keep them as fresh as possible? Perhaps freezing prior to shipping? I have never shipped fresh-baked items so any advice would be helpful and appreciated.
Hi, Cheryl! What a lovely Valentine’s Day gift. Who wouldn’t want a box of delicious brownies! The main key to keeping these as fresh as possible will be to make them as airtight as possible. I would make sure that they were wrapped tightly in plastic wrap or packaged in a sealed bag with as little air inside as possible. Luckily, the high fat content and density will keep them in good condition for several days (unlike something like a loaf of bread). I don’t think you need to worry about freezing in advance. Just pack them fresh and at room temperature and they should be ok. Happy Valentine’s Day!
Mine are in the oven right now! So excited to try. I just discovered this blog and have loved just sitting down and reading through the comments. Loving it!! Keep up the great work. It seems like a lovely little community you’ve created here 🙂
Hello and what a beautiful comment! This made my day. Thank you and I hope you enjoy Unpeeled — and the brownies!
I have not yet made the brownies which sounds delicious. Would I double the ingredients to bake in a 9 x 13 pan? Thank you.
Hi there! Yes, you can double the recipe for a 9 x 13″ pan. The baking time will increase, of course, so just insert a tester into the center. It should come out clean, with a few soft crumbs clinging to it. Enjoy!
I replaced some of the oil with a Tablespoon of Orange flavored olive oil and added some orange zest in for fun. People were surprised by the additional flavor
Good idea! Chocolate and orange is such a good flavor combination.
So, how would substituting the egg with applesauce work here? Can applesauce work as a substitute for the oil at the same time, as well? Looking for a veganlicious recipe! Thanks!
Hi, M.M. My favorite substitute for egg is actually to combine one tablespoon of flax meal and three tablespoons of water. Whisk with a fork and let it sit for a few minutes. It will become viscous like an egg, and add protein as well. Applesauce can be substituted for the oil, but it might be a little less rich.
The modifications,OK hack, are amazing every time I make these! Since I`m not much of baker this is tremendous for me b/c of the results.Thank you Unpeeled!
I add blood orange oil instead of plain vegetable oil along with your suggestions. Excellent!
What a good idea! Orange and chocolate is such a good flavor idea.